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Who knows what the weather is doing from one day to the next. I know it's the national pass time to talk about the weather, but it really affects what I want to eat. If it's hot, I want something fresh that reminds me of being on holiday, having dinner by the sea and watching the sun set over the horizon. If it's miserable and raining, I want something that's going to give me a big hug. Luckily, this little dish gives you both - perfect for the British summer!

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We have the most amazing suppliers with wonderful produce, which really makes you look good whatever standard of cook you are. This recipe is pretty difficult to mess up and is a great family sharing plate of pasta – easy enough for a midweek supper, and the leftovers make a pretty special pasta salad for your lunchbox the next day, or as one of those pesky meat free sides at a barbecue to eat while the designated macho man/woman on the grill is messing around with trying to light the charcoal.

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Last week we had the double whammy of Pancake day and Valentine’s Day. That’s a tough scheduling clash for the humble pancake and difficult for it to get the recognition it deserves – what with all the chocolate hearts, roses and teddy bears everywhere.

So here at the De Beauvoir Belly, we say to you –A pancakes is for life, not just for pancake day.

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There are times when I’m very happy to slave over dinner for a few hours – chop everything into neat brunoise, reduce 4 different things in 4 different pans, pin bone and butterfly and stuff and butcher’s tie. And sometimes I’m not. Sometimes I’m too busy or have something better to do. So I need something that’s not going to take a lot of prep but will be satisfying and delicious. For this, I look to people cleverer than me who produce exceptional quality products, and then I do very little to them. Here at The De Beauvoir Deli we are absolutely spoilt by our suppliers so you can get everything you need for these recipes at the Deli. I mean everything!

I’m not sure I can even call them recipes can I? Yeah why not – some people have written whole recipe books on less. So, here are a couple of quick and easy recipes which fit this bill perfectly. Apologies again for the photos but I am a greedy boy and would rather eat than get the perfect shot.

“Recipe” 1 – Tortano Pizza

The Tortano Crown from The Flour Station is quite simply, and aptly, majestic. A sourdough bread shaped in a ring with baked potatoes folded into the dough mix before baking. Yes, you read correctly. Baked Potatoes in the bread. Now don’t get me wrong, this bread is perfect with just a pool of oil and balsamic to dunk in, or mopping up the remains of a stew or soup. Or, if you’re like me, use it for something it was neither designed nor intended for. I’m sure there would be Italian purists doubly annoyed at the misuse of this bread, and then having the gall to call it a pizza. Luckily I don’t care.

Feeds 2 hungry, greedy people:

1 Flour Station tortano crown

1 can San Marzano tomatoes

1 clove garlic

1 sprig of oregano

1 ball buffalo mozzarella

1 spring onion

Handful of mushrooms – British Chestnut in this instance, and from Natoora

8 slices Blackhand Hackney Fennel Salami

Handful of Chegworth Valley wild rocket

De Beauvoir Deli Extra Virgin Olive oil

Mengazzoli Balsamic Vinegar

Salt and Pepper to taste

Substitute any of the ingredients for anything else that you fancy more (apart from the tortano obviously)

I’ve changed my mind again. This isn’t a recipe. But this is how I made mine. Grill on to medium. Cut the tortano so that you have 2 equal rings. Put under the grill for a couple of minutes to toast the top. Take them out and preheat the oven to as high as it goes.

Now the tricky bit. Open the can of tomatoes. If you’ve managed that, you’re fine from here on in. Deposit aforementioned tomatoes into a small saucepan and onto a medium heat. Get something heavy and smash a clove of garlic then add it to the pan. Strip the leaves off the sprig of oregano and add that too. Let that simmer gently while you chop up anything else you wish to add to your pizza. In my case it was: a spring onion, finely chopped; chestnut mushrooms, sliced; mozzarella, also sliced; and some Blackhand Hackney Fennel salami, sliced to order at the deli so no further action needed.

By this time, the tomato mixture will have reduced a bit. Remove the garlic which will have done its job then mash the tomatoes with the back of a fork or… erm… a masher. Add a drizzle of extra virgin olive oil and a splash of balsamic for extra flavour and richness. Season with salt and pepper. Sauce done.

Now assemble your tortano half however you would like. I prefer the mozzarella on top so it oozes over everything else. Put into the hot oven for about 10 minutes or until the cheese is browned and bubbling Fill the hole in the crown with some dressed rocket to make you feel more like you’re at a famous chain of pizzeria, and get ready not to care that you didn’t make the dough or really do much cooking at all.

Who am I kidding. This is hardly a recipe either. Anyhow, you remember when you were a kid and you used to have beans with little sausages out of a tin? Well this is nothing like that at all, apart from it might be easier than opening a tin. It’s all about the quality of the sausages and the beans – and here Brindisa and Blackhand have done all the hard work for you. Not only that, it works for breakfast, lunch or dinner.

Feeds 4 for dinner with a side salad or some veg and dipping bread or 6 for brekkie on toast with a couple of fried eggs.

1 pack of Blackhand Merguez sausages

1 large jar of Brindisa Navarrico Butterbeans (Judión)

1 jar of Brindisa Navarrico Piquilo peppers

1 large onion

2 cloves garlic

2 springs thyme

1 squeeze Mutti tomato purée

Salt and Pepper to taste

Water – or stock if you don’t trust me

Firstly, find a film that lasts about 2 hours or download a couple of episodes of the one with the dragons. Preheat the oven to 150. Find an oven proof pan or dish which has a lid and is likely to hold the contents on the ingredients list. Now, peel the onion and garlic and chop as rustically as you like. Put into the vessel along with the sausages, thyme, tomato purée, butterbeans and peppers. Don’t waste the liquid from the jars. That can go in too. Top up with water, or chicken stock if you prefer, so the sausages are submerged. Put the lid on and put in the oven for 2 hours. Check at the end of the first episode that there is enough liquid in the pan, then go back to relaxing. Season to taste and serve in a big bowl with a hunk of bread.

The leftovers are great for breakfast, or make it fresh for a lazy weekend breakfast. For the toast, toast some bread. For the eggs, fry some eggs.

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24 July 2017

Written By

Danny Fisher

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Yes it may be a bit cloudy and a bit rainy – but it is still summer! Bring a bit of sunshine and zing into your lives. Here’s our rundown of our favourite hot sauces and ketchups that will make you smile and get your taste buds fired up! They’re all available at the deli, so have a read, pick which ones you like the sound of, and I urge you to come in and give them a try. I promise you won’t regret it!

St John & Dolly Smith – Old Nick

Made by Chris Smith, this one-man band has a delightful story, which if you ever have the pleasure of meeting him, is well worth a listen. Luckily for the rest of you, he’s written the short version down which you can read here.

His Old Nick is my favourite hot sauce, and by hot, I mean seriously hot. There is more than one warning on the label as well as a very proud ‘Best Hot Fiery Food’ from the National Chilli awards. If you are a chilli head and haven’t got a bottle of this in your cupboards, then you must remedy the situation immediately. Made with Scotch Bonnets, ginger, garlic and the perfect blend of vinegar, salt and sugar – and nothing else. Barbecued meat loves this stuff, but it’s equally good to spice up a curry or stew, or anything really. I put some in a Thai fish cake mix and it was outstanding. Thin the sauce down with some rice wine vinegar, a bit of sugar and some water and you have a dipping sauce in seconds!

Dalston chillies – Original Hot sauce and Chipotle Ketchup

Made in Dalston by Ben Kulchstein after winning an amateur contest in 2011. The judges said that his sauce was better than the pro’s, and so Dalston Chillies was born.

His Original is a straight up Scotch Bonnet sauce – no extra frippery, just the right mix of salt, vinegar, oil, and the fiery chillies. Ben sources his chillies in West Africa to get those extra fruity flavours which really come through before the heat bashes you round the head… in a good way. Perfect in a Jerk marinade, and a great accompaniment to any Caribbean or West African dish to give it a bit of extra zing.

The chipotle ketchup is a completely different beast. Smoky, tomato-y with a little bit of heat in the background. Ace for ribs – I used it straight out of the bottle as a glaze – and just as good for dunking your chips in. Mix with a bit of mayo and you end up with the best smoky chipotle Marie Rose you could wish for – give that prawn cocktail a little extra.

Newton and Pott - Homemade Tomato Ketchup

Another of our local Hackney producers – we met Kylie on Broadway Market and have had her range of pickles and chutneys in the deli ever since. This time, we’re putting the spotlight on her Homemade Tomato Ketchup. With sweetness from apples, a gentle heat from chilli flakes and black pepper and an incredible savoury element from allspice, cloves and bay, this ketchup is going to have you leaving that famous brand on the shelves and switching to this one. Perfect for the summer barbecue – why not try her Gin Pickled Cucumbers as well to really make that burger something a little bit special.

Korean Ketchup

Let’s stay in Hackney with Christine’s sweet and spicy Korean ketchup. There’s been a real emergence of Korean food in the last few years, and if this sauce is anything to go by, it’s going to continue a good while longer. The base of fermented soya which underpins so much of Korean food transports you immediately into a different world. It’s great as a marinade, dip, but especially good slathered over chicken wings and then grilled into a sticky sweet and hot glaze. All made by hand with the batch number and bottle number on the label, this is a really special small batch sauce that you really should give a try. I’m having those chicken wings tonight now that I’ve reminded myself of how good they are!

Aphrodite’s Pomegranate Ketchup

Dixie Fingal-Rock Innes came to prominence on Channel 4’s “The Taste” and after a few more years of experimenting with flavours, we now have Aphrodite’s Pomegranate Ketchup. Made from Lebanese Pomegranate Molasses and Dixie’s own blend of spices, this is a unique product – and unbelievably versatile. Luckily for me, and now you, Dixie has come up with some great recipes to use the sauce in which you’ll find here. Try the aubergine and yoghurt salad – it’s super easy and delicious.

Rufus Teague barbecue sauce

Rufus Teague is a good ol’ Southern barbecue sauce still made in Kansas City to Rufus’ original recipes. If you like it thick, sweet, and spicy, this one is for you. Perfect with Kansas barbecue favourites like short rib, smoked brisket and pulled pork. I’ll leave it to Rufus for the last word on this one…

"Good sauce makes bad barbecue good and good barbecue gooder."

Cool Chile – Habanero hot sauce and Chipotle Ketchup

Made with the finest Mexican chillies, these sauces are the go to for all your Mexican food needs. Huevos Rancheros with a dollop of the habanero over the top takes it to another level, and tacos aren’t tacos without a splash of this hot sauce. Try adding the chipotle ketchup to an Adobo or Mole sauce, or as a great glaze for any meat or veg to take you straight to that Zocalo in Oaxaca. Check out their Tomatillo salsa as well for your nachos – fresh, zingy, blooming tasty.